DFAC_PWS_Solicitation_13_Jan_15.pdf

Mountain Home AFB

Dining Facility Services Performance Work Statement

(PWS)

December 2014

Attachment 1

FA4897-15-B-0001

TABLE OF CONTENTS

SECTION NO. AND TITLE PAGE NO.

1. Description of Services

1.1 Scope of Work 3

1.2 Program Overview 3

1.3 Operational Requirements and Specific Tasks 4

1.4 Mission Essential and Contingency Services 5

1.5 Cashier Services 6

1.6 Sanitation Requirements 7

1.7 Housekeeping Services 7

1.8 Hazardous Materials and Waste Management 7

1.9 Major Equipment Maintenance and Repair 8

1.10 Preventive and Required Maintenance 8

1.11 Hours of Operation 9

1.12 Quality Control 9

1.13 Phase-Out 10

1.14 Keys 10

1.15 Safety 10

1.16 Training 10

2. Service Summary 12

3. Government Furnished Property and Services

3.1 Facilities 13

3.2 Equipment 13

3.3 Subsistence 13

3.4 Services 13

4. General Information

4.1 Contractor Personnel 14

4.2 Contractor-Furnished Items and Services 15

4.3 Interruption of Services 16

4.4 Contractor Manpower Reporting Requirement 16

Appendices

1. Hours of Operation 17

2. Workload Estimates 18

3. Applicable Publications and Forms 19 4a. Government-Furnished Facilities 21 4b. Government-Furnished Equipment 22 4c. Government-Reimbursed Materials 25

5. Definitions 26

PERFORMANCE WORK STATEMENT (PWS)

1. DESCRIPTION OF SERVICES

1.1 Scope of Work. The contractor shall provide non-personal services, to include all personnel, supervision, supplies and services necessary to perform dining facility services as well as preventive maintenance and equipment repair for all food service equipment at the Wagon Wheel Dining Facility located at Mountain Home Air Force Base (MHAFB) ID, as defined in this PWS, except for items specified in this PWS as Government-furnished property or services, seven days per week, 365 days a year. The contractor shall perform the requirements as listed in this PWS and conform to the standards as identified in this contract, and shall comply with the United States Food Code and any and all applicable federal, state and local laws, Department of Defense (DoD) and Air Force (AF) instructions and directives as identified by the PWS.

Contractor tasks include, but are not limited to, the following: cleaning facilities, equipment, and utensils; performing cashier services; handling foods, supplies, and equipment; maintaining quality control; ensuring operator maintenance and minor/major repair of food service equipment; and in the event of contingency, perform all required tasks to include cooking, serving and replenishing food to ensure continued service. The estimated quantities of work are listed in Appendix 2, Workload Estimates. The contractor shall submit documentation upon request as identified throughout the PWS. Requests for reports and documentation for Government review shall be coordinated through the Contracting Officer’s Representative

(COR).

1.2 Program Overview.

1.2.1 Food Service Operations. The Mountain Home AFB, ID appropriated fund food service operation consists of one main dining facility, the Wagon Wheel Dining Facility. This facility is dedicated to providing full meal service and meeting the nutritional needs of Department of Defense (DOD) personnel who use the facility. The Wagon Wheel Dining Facility is a full service dining facility to include carryout service. Additionally, the Wagon Wheel Dining Facility offers boxed meals for passengers and crews in support of flying missions and to customers requesting them in support of ground operations.

1.2.2 Customer Eligibility. The primary customers at the dining facility are Essential Station Messing (ESM) recipients. These are military personnel who are allotted rations in Government dining facilities at the expense of the Government. Secondary customers are military personnel who wish to and are granted permission to dine in the facility at their own expense. Officers and civilians under TDY status may also be authorized to dine in the facilities. The installation commander may authorize retirees, dependents and guests to occasionally eat in the dining facilities in accordance with AFI 34-239, Food Service Management Attachment 9. Cashiers shall refer to cashier instruction book, the military shift leader or the dining facility manager to verify customer eligibility when in doubt. The contractor shall ensure only authorized individuals are served.

1.3. Operational Requirements and Specific Tasks.

1.3.1 Carryout. The contractor shall prepare, assemble, stock, and maintain carryout items (sandwiches, desserts, salads, fruits, containers) for each meal period (see workload estimates Appendix 2).

1.3.2 Menu Boards. Post and maintain all menu boards. Post menu and prices at the entrance to the dining facility for all meals during the day before the start of the breakfast meal. Post menu and price changes within 5 minutes of notification.

1.3.3 Table Cleaning Service. Clean and sanitize dining room tables, chairs, or benches, and replenish dining table items (napkins, salt, pepper, condiments, etc.) so that they are available to all patrons without waiting.

1.3.4. Service of Food. The contractor shall serve food in standard portions, as listed on the Food Service Production Log (or computer generated form) (portion size column), and the Air Force Automated Recipe Service, unless smaller portions are requested by the patron. The contractor shall prepare salads to include preparation of all produce to include fresh fruits, vegetables and specialty items as directed by the food service production log or by the facility manager/shift leader. The contractor shall stock and maintain the dairy, fruits and condiments in the refrigerator. The contractor shall not remove food from the serving line until 15 minutes after the end of the posted meal periods or with authorization from the Government facility manager/shift leader; this will allow time for present patrons to have additional servings.

1.3.5 Guest Flow Rate. Provide sufficient personnel to ensure that patrons can be served at the rate of 5 guests per minute in main serving line and 3 guests per minute on short order serving line or breakfast/midnight line.

1.3.6 The Government Dining Facility Manager or COR shall determine the classification and response time required for repairs based on the definitions below. The contractor shall initiate and complete repairs during dining facility business hours within the period of time designated below. If the repairs are not completed within the designated time frame, the contractor shall submit a written explanation to the Dining Facility Manager and the Sustainment Flight Chief stating why the equipment has not been repaired and the estimated date when repairs shall be completed. The contractor shall maintain the list of GFE which is contained in Appendix 4b.

(1) Routine – Initiate within 24 hours – Repair within 96 hours after receipt of parts (if required)

Normal course of action, standardized actions or procedures that are followed when an item is broken. Work stoppage is minimal.

(2) Urgent – Initiate within 12 hours – Repair within 48 hours after receipt of parts (if required)

Compelling or requiring immediate action or attention; imperative; pressing. Work stoppage is probable.

(3) Emergency – Initiate within 1 hour – Repair within 24 hours after receipt of parts (if required)

Sudden, unexpected occurrence or occasion requiring immediate action. Work has stopped and will not continue until this is resolved.

1.3.7 If the contractor and the Government Dining Facility Manager determine equipment is beyond economical repair, the contractor, in coordination with the Government inspector, shall recommend to the Contracting Officer, in writing, that such equipment be replaced. The contractor shall include substantiating data to support why the recommended replacement is required.

1.4. Mission Essential and Contingency Services.

1.4.1 Mission-Essential Services. The contractor shall provide service during military exercises (see Appendix 1), accident and rescue operations, civil disturbances, weather warnings, natural disasters and other emergency operations as determined by the 366 FSS/CC. The numbers of operations vary per year. The contractor shall respond to up to six (6) Operational Readiness Exercises or Inspections (ORE/ORI), military exercises or as needed to actual emergencies or natural disasters during an average year by extending serving hours as directed by the Contracting Officer.

1.4.1.1 The performance of these services is considered to be mission essential during times of crisis, national disaster, 'real world' or national security event. Should such an event occur, the Contracting Officer or his representative will verbally advise the contractor of the revised requirements, followed by a written notification. A representative of the Contracting Officer will further notify the contractor verbally when the event has ended with written notification to follow.

1.4.1.2 Mission-essential contractor personnel shall perform all contractor-provided services listed in this PWS while the base is under emergency conditions. The anticipated workload changes during emergency situations may include, but are not limited to, changes to established duty hours, extended duty hours, increase in personnel utilizing the dining facility. Mission-essential contractor personnel may receive a short-notice requirement to report to the dining facility as military mission requirements dictate. The contractor shall provide contract-required services within two hours of recall notification.

1.4.1.3 Extended meal service hours are listed in Appendix 1 and are a priced CLIN.

However, serving hours under this provision may be increased to twenty-four hours a day operation, and may be implemented as directed by the Contracting Officer at any time as required to meet military mission requirements. The contractor shall proceed with this work upon issuance of a modification to the contract adding this requirement or upon verbal notification of the Contracting Officer.

1.4.2 Contingency Services. These are operations that may increase workload, to include performance of services during military deployments, mobilizations, and surge requirements.

1.4.2.1 The Government will provide 7 calendar days notification to the contractor, in advance, to replace a specific number of military cooks and bakers and the estimated duration of the requirement, which typically ranges from 14 days (for training exercises) - 179 days (for contingency operations).

1.4.2.2 When the Government perceives that mission accomplishment is endangered, the Government may augment surge requirements beyond the capability of the contractor, after first allowing the contractor the opportunity to meet the surge.

1.5 Cashier Services.

1.5.1 Cashier Services. The contractor shall perform cashier duties for each meal to maintain a flow rate of guests to correspond with serving line flow rates specified in this contract. The contractor shall turn in funds no later than next business day and operate the Point of Sales (POS) system provided by the Government. The contractor shall reconcile the cash drawer at the end of each meal period and do a consolidated daily turn-in to the Food Service Accountant. The accountant will verify the cash against the receipts and generate a DD Form 1131, Cash Collection Voucher. The COR will audit bank deposit slips against the DD Form 1131 and register. Any shortage in cash collections shall be made up by the contractor. Any overages in cash collections shall be turned into the Government. The AF Form 79 will be used for collecting and accounting for cash received from customers, collecting information from ESM members, and to identify personnel serviced. The AF Form 79, Headcount Record, will be used when requested by Government Dining Facility Manager to record attendance at each meal or in the event of an automated operation failure or when large groups eat in the facility. The contractor will not leave the cashier station unattended during meal service times. Cashiers will use AF Form 1254, Register for Cash Collections, to account for all forms of money at the end of each meal. At least one cashier shall remain in place during meal periods. Cashiers shall check ID cards and orders for TDY personnel. ESM Customers will present their ID cards to verify their entitlements. Cashiers must get permission from military shift leader or the dining facility manager to allow guest without ID cards to dine in the facilities.

1.5.2 The contractor shall charge customers the correct price for their meals, register meals into the POS system or other provided accounting procedure accurately, and collect the proper amount of money from customers. Sufficient funds shall be maintained by the contractor to provide change to cash patrons.

1.5.3 The contractor shall identify all shortages and make up the difference on funds at all times (excluding box meal operations). The Government manager or Government shift leader handles all funds/cashier duties for box meal operations except for the daily deposit. The Air Force retains all overages and the contractor shall identify it’s discrepancies.

1.5.4 Change Fund. The contractor shall provide a $100.00 change fund for flight meal operations, which will be maintained and the responsibility of the military personnel from check out until check in. Military personnel shall check out the $100.00 one half hour before the breakfast shift beginsand shall return the $100.00 to the contractor within one half hour of the end of dinner service.

1.6 Sanitation Requirements. The contractor shall comply with all sanitation requirements as set forth in the United States (US) Food and Drug Administration (FDA) Food Code, along with all federal, state, local, and Air Force-mandated sanitation requirements (AFI 48-116 Food Safety Program).

1.7 Housekeeping Services. The contractor shall clean those areas that immediately affect customer service to include appearance of the dining facility. These areas include entry and exit foyers, hallways, dining rooms, serving areas, kitchens, pot and pan cleaning rooms, dishwashing rooms, employee and public lavatories, closets, garbage can cleaning rooms, storerooms, walk-in refrigerators and freezers, and offices.

1.7.1 Floor and Carpet Cleaning. The contractor shall clean, mop, sweep and/or vacuum, as appropriate, floors to ensure that they remain free of debris, soil, spills, slip/fall hazards and stains according to commercial standards.

1.7.2 Lavatories. The Contractor shall check lavatories to ensure cleanliness, tidiness and continuous availability of supplies. The contractor shall clean toilets, urinals, washbasins, sinks and partitions with germicidal detergent solution. Ensure proper cleaning of all exposed surfaces to remove deposits, stains and foreign matter, including those under fixture edges and lips. Post daily cleaning schedule. Notify Government Dining Facility Manager if problems exist.

1.7.3 Kitchen and Dining Area. Clean and sanitize dishes, flatware, pots, pans, all grills, ovens, kitchen, and dining areas in accordance with the US FDA Food Code.

1.7.4 Other Housekeeping Tasks. The Contractor shall replace burned-out light bulbs and fluorescent tubes in lighting fixtures, at a height no more than ten feet above floor/ground inside and outside of the dining facility with contractor-supplied bulbs and tubes, within 24 hours of burn-out.

1.8 Hazardous Materials and Waste Management. The contractor shall assist the Government by complying with the base recycling program. This may require segregating reusable/recyclable waste materials by type. The Government shall retain ownership of all reusable waste materials. Non-reusable waste materials (trash and garbage) will be removed from the facility, by the contractor, and taken to a Government-provided dumpster. All hazardous materials (HAZMAT) brought on the base must go through the HAZMART Pharmacy for notification and use approval.

1.9 Major Equipment Maintenance and Repair. The contractor shall provide maintenance and repairs on all Government-Furnished Equipment (GFE) listed in Appendix 4a. Maintenance on equipment to include: annual calibration of temperature controls for ovens, deep fryers, and all types of grills; repair of all Government-furnished equipment; and replacement of component parts, hood filters, and water faucets.

1.9.1 The contractor shall connect and disconnect all utility lines to equipment, when required, and provide maintenance for the utility line connections. The contractor shall arrange for the repair or replacement of equipment and parts that are covered by a warranty.

1.9.2 The contractor shall furnish a written cost estimate to the Food Service Officer (FSO) or designated representative on any equipment repair exceeding $500.00 to include material and labor costs. Upon approval of the estimate, the contractor shall ensure that the repair is completed satisfactorily. The contractor shall then be reimbursed by the Government, at actual invoice cost to the contractor, for all parts and labor used plus any related special handling costs.

1.9.3 If the contractor and FSO determine equipment is beyond economical repair, the contractor shall recommend to the FSO, in writing, that such equipment be replaced. The contractor shall include substantiating data to support the recommended replacement. The contractor shall return equipment no longer used to the Government.

1.9.4 The contractor shall furnish all replacement parts. The contractor shall own all parts purchased until they are installed on Government-owned equipment. The Government will then reimburse the contractor, at actual invoice cost, for all parts used plus any related special handling costs.

1.9.5 Parts purchased for repairs and maintenance shall be of equal or greater quality to the parts replaced. The contractor shall purchase parts at the lowest price obtainable after securing reasonable competition for such purchases. The contractor shall credit all discounts and rebates to the Government. Used parts, or a credit invoice for it, shall be turned in to the Government.

1.9.6 The dining hall Government supervisor or his/her representative shall determine the classification and response time required for repairs as follows. The contractor shall initiate and complete repairs within the period of time designated below. If the repairs are not completed within the designated time frame, the contractor shall submit a written explanation to the Food Service Officer stating why the equipment has not been repaired and the estimated date when repairs will be completed.will be completed.

1.10 Preventive and Required Maintenance. Perform preventive and required maintenance in accordance with manufacturer’s instructions on all equipment. The contractor shall submit an equipment maintenance plan no later than the contract start date. The plan shall specify when calibration of thermostatically controlled equipment is to be accomplished, when preventive maintenance is accomplished, and how maintenance and repairs are documented. The contractor shall establish and maintain a system, which will be reviewed by the Government, to control, protect, preserve, amd maintain all Government property. The contractor shall provide all materials and supplies necessary to perform preventive and required maintenance.

1.11 Hours of Operation.

1.11.1 Normal Hours. The contractor shall maintain operating hours at the Wagon Wheel Dining Facility as listed in Appendix 1. During the required serving hours for the facility, any authorized patron may select foods from a complete menu.

1.11.2 Holidays. The Wagon Wheel Dining Facility is open on all holidays. The contractor shall plan for increased attendance that may occur at Thanksgiving and Christmas, and additional service hours, if necessary. The Government will provide holiday schedules during Thanksgiving, the Christmas season, and other special occasions to the contractor at least 5 days before the date of the event.

1.12 Quality Control (QC).

1.12.1 Quality Control Program (QCP). The contractor shall develop and maintain a quality control program to ensure contracted services are performed IAW the PWS. The contractor shall develop and implement procedures to identify, prevent and ensure non-recurrence of defective services.

1.12.1.1 The contractor shall keep inspection instructions, auditing, and testing current with contract requirements. The inspection instructions, auditing, and testing shall encompass all aspects of the contract. The inspection instructions shall include specific criteria for approval and rejection of services that will be used in each inspection or audit; checklists may be used for the purpose.

1.12.1.2 The contractor shall provide QCP documentation to Government upon request.

1.12.1.3 The contractor shall maintain records of all audits and inspections and make available to the Government upon request. The Quality Assurance (QA) records shall indicate the nature of the number of observations made, the number and type of deficiencies found, and the nature of corrective and preventive action taken as appropriate.

1.12.1.4 Customer Complaints: The contractor shall coordinate all customer complaints/resolutions with the Contracting Officer Representative and/or the Government dining facility manager(s). The contractor shall be responsible for initially validating customer complaints. The COR shall make the final determination of the validity of customer complaint(s) in cases of disagreement with customer(s). Contractor shall maintain on-site records of all customer complaints and corrective actions.

1.13 Phase-Out.

1.13.1 The contractor shall perform a joint equipment inventory with the Government 15 days prior to the contract ending. The contractor, Government dining facility manger and the assistant Government dining facility manager shall document property, serviceability and any discrepancies in each PWS functional area and resolve any discrepancies. Following contract award, both the new and incumbent contractors, along with the COR shall conduct a joint inventory of all GFE maintained under the contract.

1.13.2 The contractor, as the incumbent, shall provide continuous service while the contract is transitioning and shall complete all activities necessary for a successful transition. When necessary, the Incumbent shall allow the Successor access to any system for over-the shoulder observation and hands-on training.

1.14 Keys

1.14.1 Key Security. The contractor shall sign for all keys issued and received, and shall sign and annotate on AF Form 1297. The contractor shall not duplicate keys issued by the Government without prior approval from the Contracting Officer. The contractor shall immediately report to the COR any occurrences of lost, stolen, or duplicated keys. The contractor shall prohibit the use of Government-issued keys by any persons other than the contractor employees except when authorized by the COR. The contractor shall not use keys to open work areas for personnel other than contractor employees engaged in performance of duties, unless authorized by the COR. Upon change of contract management, the departing contractor manager shall turn in all keys to the Government Dining Facility Manager, so that keys can be re-issued to the new contract manager.

1.14.1 Key Replacement: In the event that Government-issued keys (other than master keys) are lost, stolen, or duplicated, the contractor shall, when directed by the Contracting Officer, to re-key or replace affected lock or locks at no cost to the Government. In the event that a Government-issued master key is lost or duplicated due to the fault or negligence by contractor employees, all locks and keys for that system shall be replaced at contractor expense.

1.15 Safety. The contractor shall establish a safety program. The contractor shall submit a copy of the safety program to the Contracting Officer NLT 10 days prior to start of performance and as changes occur thereafter. As part of the safety program, the contractor shall establish and implement a HAZCOM (hazard communication) plan in the dining facility to inform and train employees on the proper use of chemicals specified in the Government-furnished consumable supply estimates. The contractor will develop the program using manufacturers’ product information and Material Safety Data Sheets (MSDS). The program will consist of an inventory of hazardous materials used in the dining facility, manufacturers’ MSDS and instructions on proper use of each material, proper labels on the containers and employee training.

1.16 Training. The contractor shall train employees and maintain records of all training and have them available for Government review upon request.

1.16.1 The contractor shall ensure that contract supervisors receive food handlers training from an individual designated by the Director of Base Medical Services (DBMS). This training class is approximately one hour in length. All non-supervisory employees will be trained in food handling techniques by contract supervisors that have attended the food handlers training course.

Refresher training is repeated annually or as necessary for personnel to be aware of their responsibilities in safe food handling.

1.16.2 Contractor personnel shall attend at least 2 hours per year of fire prevention training, provided and scheduled by the Government.

2. SERVICES SUMMARY

The Services Summary (SS) is a listing of critical performance objectives (services required) with associated performance thresholds (specific standards) that will be periodically verified by Government personnel. Each performance threshold represents the minimum acceptable level of contractor performance for its corresponding performance objective. The performance objectives and thresholds represent only the critical components of this contract and do not excuse the contractor from performance of other responsibilities identified in this PWS.

Performance Objective PWS Para. Performance Standard Comply with sanitation requirements of the FDA Food Code and state and local laws/regulations, which results in a satisfactory or better rating in Health Inspections.

1.6, 1.7, and 1.8

Satisfactory rating in Health Inspections 100% of the time.

Reconcile cash drawer with POS reports and ensure cash is turned in on-time, NLT 1300 next business day.

1.5 and Appendix 3

100% accurate accounting of funds and 95% same day (federal duty day) turn-in of deposits per month.

Maintain the interior of the dining facility in a clean and sanitary condition.

1.3.3, 1.6., and 1.7

85% of days per month.

Contractor shall correct deficiencies immediately upon notification.

Repairs will be initiated/completed within the following time frames:

Routine: 24 hours/96 hours Urgent: 12 hours/48 hours Emergency: 1 hour/24 hours

1.3.6 95% of the time. Contractor shall correct deficiencies within 1 hour of notification.

Provide cooks/food servers to ensure there is no impact on food service operations during contingency operations.

1.1 and 1.4 100% of the time.

Make available Government provided supplies and materials necessary to serve the guests.

1.1 and 4.2.2

95% of monthly meal periods.

Contractor shall correct deficiencies immediately upon notification.

3. GOVERNMENT-FURNISHED PROPERTY AND SERVICES.

The Government will provide the facilities, fixtures, equipment, materials and services listed here or in Appendix 4a, 4b & 4c.

3.1 Facilities. The Government shall furnish or make available facilities as described in Appendix A. The contractor shall not make alterations to the facilities without specific written permission from the Contracting Officer. The contractor shall return the facilities to the Government in the same condition, fair wear and tear expected. Wing Safety will conduct a facility inspection annually as required by AFI 91-203, Air Force Consolidated Occupational Safety Instruction.

3.2 Equipment. The Government will furnish the equipment listed in Appendix 4b.

3.2.1 Opening and Closing Equipment Inventory. The contractor shall identify and document equipment during phase-out as missing or not in working order, and shall notify the Contracting Officer in writing within fifteen (15) days after contract start. Both the contractor’s and the Government’s representatives shall jointly determine the working order and condition of all equipment and document their findings on the inventory. The contractor shall return same or comparable equipment at the completion of the contract if items are identified as missing, broken or incorrect.

3.2.2 Equipment Loss or Damage/Replacement. The contractor shall submit written requests for replacement of Government-furnished equipment to the Food Service Officer (FSO) for processing. Such requests shall specify the reason for the replacement request. The contractor shall provide a written explanation for replacement of the equipment. The contractor shall provide a written recommendation and explanation that will prevent further loss/damage to the equipment.

3.3 Subsistence. The Government will provide all food supplies necessary for meal preparation.

3.4 Services. The Government is responsible for:

3.4.1 General.

3.4.1.1 Removal of any equipment condemned or replaced from the food service facility receiving area.

3.4.1.2 Cleaning, maintenance, and repair of exhaust duct systems that vent through the exterior of the building.

3.4.1.3 Providing gas, electricity, sewage, and water lines up to and including the supply source for each piece of equipment and sewer lines from floor and wall drains of the building.

3.4.1.4 Alteration, repair, and maintenance of the building.

3.4.1.5 Providing building space to be used by the contractor for repairs, maintenance, and parts storage.

3.4.2 Mail Distribution. On-base only mail delivery.

3.4.3 Telephone. Local area telephone service is provided by the Government.

3.4.4 Refuse Collection. Dumpster service is provided during business days according to the Base Civil Engineer Refuse Collection contract.

3.4.5 Recyclable Materials Collection. Cardboard and paper, rinsed aluminum and tin cans, and plastic will be collected during business days according to the Base Civil Engineer contract.

3.4.6 Security Forces and Fire Protection. The Government will provide security police and fire protection to the extent necessary to provide for a safe and secure installation. The contractor shall adhere to all base fire and security directives and policies of Mountain Home AFB. Copies of directives and policies will be provided by the Government.

3.4.7 Pest Control – Entomology. Phone number for entomology on MHAFB 828-6300.

4. GENERAL INFORMATION.

4.1 Contractor Personnel.

4.1.1 Management. The Contractor shall provide a contract manager and designated alternate on site at the Wagon Wheel Dining Facility, who shall be responsible for the performance of the work. The Contractor shall designate the names of contract manager and alternate(s), who shall act for the contractor when the manager is absent, in writing to the Contracting Officer at contract start and as changes occur thereafter. The contract manager or alternate shall have full authority to act for the contractor on all contract matters relating to daily operation of this contract. The contract manager or alternate shall be available at all times during operating hours at the Wagon Wheel Dining Facility. After normal duty hours, the contract manager or designated alternate shall be available for contact via telephone and available for duty at the dining facility within 2 hours. The contract manager, alternates and all contractor personnel shall be able to read, write, speak, and understand the English language. This position shall at no time be vacant.

4.1.2 Conduct. Contractor employees shall not loiter in any working or patron area. Contractor employees shall not sleep in any area of the food service facilities. Upon completion of their assigned shifts, or after eating, employees shall promptly depart from the food service facilities.

4.1.3 Contractor Personnel Meals. Contractor personnel who work in dining facilities under this contract may purchase food and beverages, to be consumed in the facility, 30 minutes before or after their shifts and approximately at mid-shift. Employees shall pay for each item at the established item price to include the authorized surcharge. Employees purchasing food shall sign customer receipt tapes, which the contractor retains for each meal period as proof of payment.

This policy does not apply to a spoon-size taste-testing/sampling by personnel assigned to quality control. Employees shall not bring food from other sources into the dining facility.

4.1.4 Uniform Requirement. The uniform will consist of matching or color-coordinated shirts, slacks, aprons, hats and shoes. All contractor employees will wear name tags (first or last names). Open-toed shoes and sandals are prohibited. The FSO will approve the types and colors of uniforms as well as the standards of dress for supervisors and cashiers before the contract start date. In order to maintain OSHA standards, all contractor employees that are in food service areas shall ensure hair is secured.

4.1.5 Security Requirements. The contractor and all personnel employed in the performance of this contract, or any representative of the contractor entering the Government installation, shall abide by all security regulations of the installation and the following security requirements:

4.1.5.1 Base Access. The contractor shall obtain personal identification passes for all employees and vehicle passes for all contractor and personal vehicles requiring entry onto Mountain Home AFB. The contractor shall furnish a contractor employee roster / access list, and submit it through the Contracting Officer to the Security Forces Pass and Registration Office, at contract start. The contractor shall update the roster within 10 days of changes and provide to the Government personnel cited above. Contractor employees shall present Vehicle Registration, proof of insurance, and a valid driver’s license for all vehicles to be registered IAW MHAFB Installation Entry Policy, (most current volume), and AFI 31-204, Air Force Motor Vehicle Traffic Supervision, (Chapters 2-6) (most current volume). Contractors shall obey all base traffic laws.

4.1.5.2 Physical Security. The contractor shall safeguard all Government property provided for contractor use. At the end of each work shift, the contractor shall secure all areas under contractor control to include, equipment and materials. In the event that Government facilities, equipment, and materials are damaged, lost, or stolen the contractor shall notify the dining facility management and COR and provide a written explanation and plan that will prevent further damage, loss, or theft. The contractor shall refund the Government for the repair and replacement for damages, losses, and theft or provide repairs or replacements of equivalent or better quality.

4.1.5.3 ID Cards. Whenever an employee is terminated or upon completion or termination of the contract, the Contractor shall collect the individual’s access credentials and turn in NLT the next duty day to Security Forces.

4.2 Contractor-Furnished Items and Services. Except for those items or services specifically stated as Government-furnished or Government-reimbursed, stated in Appendix 4a, 4b and 4c, the contractor shall furnish everything required to perform this contract, to include:

4.2.1 Commercial (off-base) telephone service. The contractor shall furnish its own commercial telephone line. The contractor may work with the 366th Communications Squadron to establish this line, if necessary.

4.2.2 Special Functions. The contractor shall decorate the Wagon Wheel Dining Facility with Government provided decorative materials for Christmas and Thanksgiving holidays.

Decorative materials may also include Government provided flower arrangements. This will include the decoration of the entranceway to the Wagon Wheel Dining Facility, the dining area and serving line area to include setting up the serving line of the Wagon Wheel Dining Facility.

4.3 Interruption of Service. The contractor shall use reasonable diligence to provide a regular and uninterrupted supply of service, but shall not be liable for damages, breach of contract or otherwise, to the Government for failure, suspension, diminution, or other variations of service occasioned by or consequence of any cause beyond the control of the contractor, including but not limited to acts of God or of the public enemy, fires, floods, earthquakes, or other catastrophe;

strikes; of failure or breakdown of transmission or other facilities. If any such failure, suspension, diminution, or other variation of service shall aggregate more than 48 hours during any billing period hereunder, an equitable adjustment shall be made in the monthly billing specified in this contract.

4.4 Contractor Manpower Reporting Requirement

4.4.1 The contractor shall report ALL contractor labor hours (including subcontractor labor hours) required for performance of services provided under this contract for the Department of the Air Force via a secure data collection site. The contractor is required to completely fill in all required data fields at the data collection site. Use the following web address to get to the Department of the Air Force data collection site: www.ecmra.mil.

4.4.2 Reporting inputs will be for the labor executed during the period of performance during each Government fiscal year (FY), which runs October 1 through September 30. While inputs may be reported any time during the FY, all data shall be reported no later than October 31 of each calendar year. Contractors may direct questions to the ECMRA help desk.

4.4.3 Uses and Safeguarding of Information: Information from the secure website is considered to be proprietary in nature when the contract number and contractor identity are associated with the direct labor hours and direct labor dollars. At no time will any data be released to the public with the contractor name and contract number associated with the data.

4.4.4 Applicability: The reporting requirement applies to all contracted services, provided the organization that is receiving or benefiting from the contracted services is a Department of Defense organization, including reimbursable appropriated funding sources from non-DoD executive agencies where the Defense Component requiring activity is executive agent for the function performed. The reporting requirement does not apply to situations where a Defense Component is merely a contracting agent for another executive agency.

http://www.ecmra.mil/

APPENDIX 1

HOURS OF OPERATION

Wagon Wheel Dining Hall, Building 2316. Cafeteria style facility, two serving lines, and two cashier stations.

Weekdays (Mon - Fri Excluding Holidays, Down Days, and Exercises):

Meal Period Serving Times Number of Serving Lines Open

Breakfast 0545 - 0745 1 serving line, except during surges Lunch 1100 - 1300 2 serving lines Dinner 1630 - 1800 1 serving line Midnight Meal 2300 - 0030 1 serving line, except during surges

Weekends, Down Days & Holidays:

Brunch 0700 - 1230 1 serving line Supper 1600 - 1800 1 serving line Midnight Meal 2300 – 0030 1 serving line

Wagon Wheel Dining Hall Exercise Hours (7 Days Per Week)*:

Breakfast 0400 - 0800 May require 2 serving lines, based on demand Lunch 1030 - 1300 2 serving lines Dinner 1500 - 1930 2 serving lines Midnight Meal 2230 - 0100 May require 2 serving lines, based on demand

* Extended serving hours at the discretion of 366th Wing Leadership. Variances from the above schedule are to be expected during wing exercises and inspections.

NOTE: The dining facility provides takeout service during normal meal serving hours.

APPENDIX 2

WORKLOAD ESTIMATES

MEAL ESTIMATES*

Month Meals Served Oct 14,537 Nov 14,135 Dec 13,616 Jan 14,881 Feb 12,764 Mar 15,029 Apr 14,796 May 14,088 Jun 13,964 Jul 13,580 Aug 12,809 Sep 13,768

*Estimates based on numbers pulled from the Daily Gained Loss Tracker from the Point of Sales (POS) system for 2013-2014.

WAGON WHEEL DINING FACILITY

Avg. daily meal count (weekdays) Avg. daily meal count (weekend/holidays)

Breakfast 095 Lunch 215 Brunch 110 Dinner 155 Supper 095 Midnight 070 Midnight 055

Approximately 13,000-15,000 total meals are served per month at the Wagon Wheel Dining Facility.

CARRY OUT SERVICE AT WAGON WHEEL DINING FACILITY: Approximately 175 meals per day

GROUND/FLIGHT SUPPORT SERVICE: The Wagon Wheel Dining Facility provides approximately 15 ground support box meals to authorized patrons during a normal duty day.

These meals are not used as a factor in payment to the contractor.

PRICE BASED ON VARIATION FROM ESTIMATE: The above meal estimates are based on the Government’s best estimate of quantities of meals to be served during the month. The

Government does not guarantee that these quantities of meals will, in fact, be served during the month.

APPENDIX 3

APPLICABLE PUBLICATIONS AND FORMS

Publications and forms applicable to this Performance Work Statement (PWS) are listed below.

The contract has coded publications as mandatory (M) or advisory (A). The contractor shall follow those publications coded as mandatory to the extent specified in the PWS. The contractor shall be guided by those coded advisory to the extent necessary to meet requirements in this PWS. At the start of the contract, the Government provides all publications and forms listed.

The Government shall issue supplements or amendments to listed publications from any organizational level during the life of the contract. The contractor shall keep all issued publications up-to-date. The contractor shall immediately implement those changes in publications that result in a decrease or no change in the contract price. Before implementing any such revision, supplement, or amendment that will result in an increase in contract price, the contractor shall submit to the contracting officer a price proposal for approval. Price proposals shall be submitted within 30 calendar days from the date the contractor receives notice of the revision, supplement, or amendment giving rise to the increase in cost of performance. The Government will consider changes in the contract price due to supplements and amendments under the "Contract Terms and Conditions-Commercial Items" clause. The Government will continue to supply the Government forms needed for daily operations. Upon completion of the contract, the contractor shall return to the Government all issued publications and unused forms.

Publications Code:

AFI--Air Force Instruction

AFMAN--Air Force Manual.

AFP--Air Force Pamphlet.

AF Form--Air Force Form.

DD Form--Department of Defense Form.

DEPARTMENT OF DEFENSE and AIR FORCE PUBLICATIONS:

Number Title of Directive Mandatory (M) AFI 34-239 04/17/14 Food Service Management Program M AFI 34-145 03/08/12 Essential Station Messing Program (ESM) M AFI 48-116 03/19/10 Food Safety Program M AFI 40-104 10/04/11 Health Promotion Nutrition M AFMAN 34-240 10/23/09 Food Service Program Management M

All portions of the above listed publications are applicable.

OTHER DIRECTIVES:

US Department of Health and Human Services FOOD CODE M (All portions are applicable) Appendix 5 to Annex C to 366 FW Plan 3101-06, Funds/Precious Metals/ M Jewels/High Value Cash Items Protection (Paragraphs 3.1.4, 3.3, 3.4.3.1, and 3.4.3.4 are applicable)

AIR FORCE FORMS:

AF Form 27 Food Service Customer Survey AF Form 79 Cash Collection Record

DEPARTMENT OF DEFENSE FORMS:

DD Form 1131 Cash Collection Voucher

APPENDIX 4a

GOVERNMENT-FURNISHED FACILITIES

The Government will furnish the contractor the following facility in which the contractor’s work is to be performed:

BLDG NO. USE/DESCRIPTION APPROXIMATE SQ FT

2316 Wagon Wheel Dining Facility 15,000

APPENDIX 4b

GOVERNMENT-FURNISHED EQUIPMENT

Major maintenance includes repair of inoperable equipment and replacement of component parts to all Government-furnished equipment listed in Appendix 4b. The following represents the typical furnishings and the normal quantities of those items installed in the dining facilities in this contract. It constitutes a guide to the contractor and does not restrict or limit this contract to include only those items and quantities listed. Repairs include the following:

a. Servicing electrical, gas, and plumbing as it applies to the equipment.

b. Welding, brazing and soldering as it applies to the equipment, including drain boards and tray guides, which are component parts of the equipment.

c. Servicing and maintaining refrigerated equipment and component parts which contribute to the complete makeup of refrigeration systems including condensing units, evaporator units, evaporative fans, motors, coils, condensers, associated electrical elements, controls, refrigerant lines, door heaters, gaskets, hinges, handles, and outside thermometer(s) attached to and displayed on refrigerated equipment.

d. Plumbing as it applies to food service equipment where the supply source of water and steam is at a location underneath or within the vicinity of the piece of equipment at the first cut -off valve above the floor and throughout the piece of equipment.

e. Electrical as it applies to food service equipment where the source is provided to support a specific piece of equipment at the first junction box and/or disconnect switch and throughout the piece of equipment.

f. It is the responsibility of the contractor to repair all refrigerator/freezer compressors (including milk and beverage dispensers), condensers, coils, fans, gaskets, hinges, handles, and all other integral parts.

APPENDIX 4b (Continued)

GOVERNMENT-FURNISHED EQUIPMENT

WAGON WHEEL DINING HALL, BUILDING 2316

ITEM QTY

*Dishwasher, Hobart 1 Combo Double Stack Oven 1 Combo Oven w/stand 2 Soup & Salad Bar 1 Pastry Merchandiser, Refrigerator Single 1 Flat Griddle 2 Counter Deep Fryer 1 Bread Warmer 1 Warmer, Pass-Thru 2 Refrigerator, Reach In, 3 Door 2 Bread Cooling Rack 5 Convection Oven, 2 Stack 2 Braising Pan, Tilting Grill 2 Storage Shelves 21 Deep Fat Fryers, 3 bank set w/built-in filter 1 Food Prep Table 16 Plate Dispenser 3 Can Washer 1 Potato Peeler 1 Fryer Fat Filter (WH) 1 Ice Maker, Self-Serve w/Soda Dispensers 2 Baker Racks w/13 slots 2 Refrigerator, walk-in 4 Garbage Disposal, Under Counter 2 Dispenser, Cup Coffee 1 Mobile Food Cabinets 3 Dispenser, Bread 1 Scale Digital Floor Model 2 Food Warmer Display 1 Dunnage Racks 9 Under Sink Heater Exchanger 1 Ice Cream Maker (Frozen Yogurt) 1 Refrigerated Display Cabinets 3 Steam Tables 4 Freezer Reach-In, 25 cu ft. 1 Charbroiler Grill 1 Sandwich Bar, Refrigerated 2

ITEM QTY

Heat Lamps (WH) 2 Proofing Cabinet, Single Door 2 Slicer, Meat, Small 1 Slicer, Meat, Large 1 Steam Kettles (double) 5 gal w/stand 2 Steam Kettle, 20 gal, floor model 3 Reach-In Freezer, 20 CF 1 *Pot & Pan Washer 1 Storage Shelves 41 Microwave Oven 2 Vegetable Processor (Buffalo) 1 Toaster, Single Conveyor 1 Freezer, Walk-In 2 Under, Griddle Stand, Ref 2 Ice Maker, Floor Model 1 Dispenser, Drinking Glass 4 Warmer, Pass-thru 2 Food Warming Cabinet, 2 door (1 in WH) 2 Mobile Storage Serving Line Cabinet 1 Tray & Silverware Dispenser 2 Condiment Dispenser 2 Storage Cabinet (under bread warmer/warmer snackline 3 /(under toaster mainline) Refrigerated Serving Line (1 main line & 1 in WH) 2 Hoods 10 Pastry Display (WH) 1 Storage Serving Line Cabinet/4 drawer door 2 Mixer, 30 qt 1 Baker Oven, Rotating 1 Refrigerator, Pass-Thru, 2 door 3

WH = Warehouse

*To include the repair of the heat exchanger (by the Government)

APPENDIX 4c

GOVERNMENT-REIMBURSED MATERIALS

The Government shall reimburse the contractor for parts, shipping and labor invoiced for the cost of major maintenance performed on food service equipment.

APPENDIX 5

DEFINITIONS

A La Carte System (ALACS). Item pricing of all menu items. Under ALACS, the cash patron pays for each item selected; the essential station messing (ESM) patron receives all items selected without charge.

Basic Allowance for Subsistence (BAS). A cash allowance paid to military personnel in place of essential station messing.

Corporate Food Service (CFS). The automated system for food service. The food service software includes programs for menu planning, inventory, requisitioning subsistence, controlling food production, identifying patrons, pricing menu items in ALACS facilities and preparing accounting reports.

Director of Military Public Health (MPH). The installation medical authority who defines and monitors sanitation standards and procedures for food service activities. Representatives of the MPH inspect sanitary conditions and apply ratings based upon their professional qualitative judgment.

Down Day. A day off for military personnel authorized by the installation commander.

Equipment. Items used to store, prepare, cook, transport, and serve food. Equipment also includes items used in cleaning and sanitizing, as well as those used to transport and store supplies.

Essential Station Messing (ESM). Food furnished to enlisted personnel at Government expense, instead of a monetary allowance.

Food Handlers. Food service personnel who work where unsealed food or drink is handled, processed, prepared, or served, and who touch food or food contact surfaces in any way.

Excluded are food service managers, cashiers, and delivery persons who do not handle unwrapped food or touch food contact surfaces.

Food Service Officer (FSO). An officer, noncommissioned officer, or civilian responsible to the base Chief of Services for matters relating to food service. Advises the contracting officer on matters relating to the contract.

Major Maintenance. The maintenance and repair of equipment, including the restoration or replacement of parts because of wear and tear, damage, failure of parts, or the like. Major maintenance includes replacing or repairing handles, hinges, gaskets, compressors, and all other components necessary to maintain refrigeration in refrigerators and freezers.

Meal. A meal served at an…